Sandra This Alton Brown Dry Brine Turkey is a crispy and flavorful recipe, which uses a salt and baking powder rub to dry out the skin. It’s the secret to golden, crackling skin, ready in about 4 hours (plus up to 3 days brining).
Alton Brown Dry Brine Turkey Ingredients
For the Dry Brine Rub
- 1 (12–14 pound) turkey, thawed (natural/organic, no salt added)
- 2 tbsp Morton’s kosher salt (or 3 ½ tbsp Diamond Crystal)
- 2 tsp baking powder (crucial for crispy skin)
- 2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 teaspoon dried thyme
- Zest of 1 small lemon
For Inside the Turkey
- 1 small yellow onion, quartered
- 1 lemon, quartered
- 4 large garlic cloves, smashed
- 1 small bunch fresh thyme
For the Pan & Roasting
- ¼ cup neutral oil (avocado, canola, or grapeseed)
- 2 small yellow onions, quartered
- 3 medium carrots, cut into chunks
- 3 celery ribs, cut into chunks
- 1 cup chicken stock
- 1 cup dry white wine
How To Make Alton Brown Dry Brine Turkey
- Prep the turkey: Pat the turkey extremely dry with paper towels, inside and out. Remove any giblets. Tuck the wing tips behind the back.
- Make the dry brine: In a small bowl, whisk together the kosher salt, baking powder, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and lemon zest.
- Apply the brine: Gently loosen the skin over the breasts and thighs with your fingers. Rub some of the dry brine directly onto the meat underneath the skin. Sprinkle and press the remaining brine all over the outside skin and inside the cavity.
- The long rest: Place the turkey on a rack set inside a roasting pan. Refrigerate uncovered for at least 24 hours, and up to 72 hours. This dries out the skin and allows the salt to penetrate the meat.
- Prepare to roast: Remove the turkey from the fridge 1 hour before cooking. Preheat the oven to 450°F (230°C) with the rack in the lowest position. Gently pat the skin with paper towels to remove surface moisture, but do not rub off the brine crust.
- Stuff and scatter: Loosely fill the cavity with the onion, lemon, garlic, and fresh thyme. Scatter the chopped onions, carrots, and celery in the bottom of the roasting pan. Pour in the chicken stock and white wine.
- Oil and roast: Brush or mist the turkey all over with the neutral oil. Roast at 450°F for 30 minutes. This high heat browns the skin deeply.
- Reduce and finish: Reduce the oven temperature to 325°F (165°C). Continue roasting until the breast registers 155°F and the thigh registers 165°F (approx. 1½ to 2 hours more). If the breast browns too fast, tent it loosely with foil.
- Rest: Remove the turkey from the oven. Let it rest in the pan for 30 minutes. The internal temperature will rise to 165°F (breast) and 175°F (thigh) during this time.
- Carve: Transfer to a board, carve, and serve with gravy made from the pan drippings.
Recipe Tips
- Baking Powder: The baking powder is the secret ingredient. It alters the pH level of the skin, helping proteins break down and the skin to crisp up and brown more efficiently than salt alone.
- Salt warning: Ensure your turkey is not pre-brined or injected with a saline solution (check the label for “contains up to X% solution”). If it is, reduce the salt in the rub by half, or it will be too salty.
- Don’t baste: Basting wets the skin you worked so hard to dry out. The fat under the skin will melt and baste the meat naturally.
- Pan liquids: If the liquid in the bottom of the pan evaporates during the long roast, add a splash more water or stock to prevent the vegetables from burning and smoking.
What To Serve With Alton Brown Dry Brine Turkey
- Turkey Gravy: Strain the pan drippings for the best gravy base.
- Stuffing: Bake separately for safety and texture.
- Green Bean Casserole: See Alton’s recipe above.
- Mashed Potatoes: A mandatory side.
How To Store Alton Brown Dry Brine Turkey
- Refrigerate: Store carved meat in an airtight container for up to 3–4 days.
- Freeze: Freeze meat in freezer bags for up to 3 months.
- Stock: Use the carcass and the roasted vegetables from the pan to make stock.
Alton Brown Dry Brine Turkey Nutrition Facts
- Calories: 506kcal
- Protein: 61g
- Carbohydrates: 2g
- Fat: 18g
- Saturates: 8g
- Sugar: 1g
- Salt: 2.1g
Nutrition information is estimated per serving (based on 12 servings).
FAQs
Why 155°F?
The USDA recommends 165°F, but turkey breast dries out instantly at that temp. Pulling it at 155°F allows carryover cooking to bring it up to the safe 165°F zone while resting, ensuring it stays juicy.
Can I do this with a turkey breast?
Yes, use a bone-in turkey breast. The brining time can be reduced to 12–24 hours, and the cooking time will be significantly shorter (approx. 1 hour total).
Do I rinse the turkey?
No! Unlike a wet brine, do not rinse a dry brine. You want that seasoned crust to stay on the skin. Just pat away any liquid moisture that has beaded up on the surface.
Alton Brown Dry Brine Turkey Recipe
Description
A superior roasting method using a baking powder and salt dry rub to dehydrate the skin for maximum crispiness while keeping the meat tender.
Ingredients
Instructions
- Pat turkey dry.
- Mix salt, baking powder, and spices.
- Rub mixture under and over skin.
- Refrigerate uncovered for 24–72 hours.
- Preheat oven to 450°F.
- Stuff cavity and place on rack over veggies/liquid.
- Roast at 450°F for 30 minutes.
- Reduce to 325°F and roast to 155°F internal.
- Rest for 30 minutes.
Notes
- Leaving the turkey uncovered in the fridge allows the cold air to circulate and desiccate the skin, which is the only way to achieve “shatteringly crisp” skin rather than chewy skin.
- Using baking powder (not soda) creates tiny bubbles on the surface of the skin as it roasts, increasing the surface area for browning and crunch.
- The initial high-heat blast renders the subcutaneous fat quickly, crisping the skin before the lower temperature gently cooks the meat through to the center.
Alton Brown Dry Brine Turkey Recipe
